Encapsulation of lactobacillus casei into calcium pectinate-chitosan beads for enteric delivery

Bepeyeva, A., de Barros, J. M. S., Albadran, H., Kakimov, A. K., Kakimova, Z. K., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Khutoryanskiy, V. ORCID: https://orcid.org/0000-0002-7221-2630 (2017) Encapsulation of lactobacillus casei into calcium pectinate-chitosan beads for enteric delivery. Journal of Food Science, 82 (12). pp. 2954-2959. ISSN 0022-1147 doi: 10.1111/1750-3841.13974

Abstract/Summary

Gel beads were prepared by extrusion of various types of pectin into 0.15 M calcium chloride. Size, morphology, and textural properties of 3 types of beads were evaluated and it was established that the use of 3 w/v % amidated pectin provides the optimal characteristics suitable for encapsulation of live bacteria. Lactobacillus casei NCIMB 30185 (PXN37) was encapsulated into calcium pectinate gel through the extrusion of a live bacteria dispersion in 3 w/v % pectin into a solution of calcium chloride. The capsules were then additionally coated with chitosan. The viability of bacteria within these capsules was studied under model gastrointestinal conditions in vitro (simulated gastric and intestinal juices). It was established that pectin-chitosan capsules can provide protection to L. casei from the gastric acid and result in high levels of viable bacteria released in the intestine.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/73925
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > School of Pharmacy > Pharmaceutics Research Group Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Wiley
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